Tuna tartare recipe is a dish made from raw tuna that has been cut into small pieces before serving. It can be chopped, cut into chunks, or sliced. Tuna served tartare style is similar to tuna sashimi, except that sashimi is more often cut into evenly sized slices or chunks. Tuna Tartare is a dish that always has a little soy and citrus juice to act as a cooking agent and an Asian-infused flavor emerges.
Tuna Tartare is a favorite of our family when we dine out and it is such a simple dish to make at home and you can impress your family with the presentation. Fresh tuna steaks have become readily available so you can find good quality at your local grocery, I prefer the Tuna at whole foods and Costco. I have made several different versions of Tuna Tartare and this is by far the best tasting recipe to date so much so that it is such a favorite that the boys request that I make it. I used Ramekins to make this dish, half with the tuna in the bottom and half with the avocado. I show you pictures of both, you can choose which you think looks prettier. If you do not have Ramekins, you can present this in a martini glass.
The high amount of vitamin B6 found in tuna, along with folic acid, lowers levels of homocysteine, a by-product compound of the methylation cycle. High levels of homocysteine are very harmful to artery walls, an important risk factor for atherosclerosis.
Through Tunas high levels of omega-3s, tuna lowers levels of triglycerides, high amounts of which are associated with an increased risk of cardiovascular disease. Omega-3 fatty polyunsaturated fatty acids help prevent and control high blood pressure and may reduce risk of atrial fibrillation, the most common type of heart arrhythmia, especially in the elderly.
Every February the husband and me have to go to Vegas for business, and neither of us are big gamblers so we enjoy ourselves eating at some of the great chef restaurants in vegas. If you have the opportunity to head to Vegas check out Chef Tom Colicchio restaurant chefsteak in the MGM Grand Hotel & Casino. Chef Colicchio is the head judge on Bravo’s Top Chef. His restaurant offers some amazing Tartare dishes along with an extensive menu to make you a very happy diner.
- 3 1/2 pounds of tuna steak diced
- 1 cup olive oil
- 3 large limes juiced (1/4 cup), 1 lime zested
- 2 teaspoons wasabi paste
- 2 tablespoon soy sauce
- 2 tablespoon sriracha sauce
- 2 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 avocado diced
- 1 radish thinly sliced
- 1/2 cup of crispy onions
- Cilantro leaves
- Place tuna olive oil, lime juice, lime zest, soy sauce, sriracha sauce, salt and pepper in a bowl and stir to combine.
- Using 3 1/2" Ramekins or whatever size you have available place 2 tablespoon of diced avocado in bottom and smooth out with back of spoon.
- Place tuna on top of avocado filling to the rim of the ramekin.
- When ready to serve, run a knife around inside edge of ramekin and flip ramekin upside down onto small plate and tap to remove content. Tap bottom with end of knife to encourage content to release.
- Top with crispy onions, a few slices of radish and a cilantro leaf.
8 comments on “Tuna Tartare Recipe”
As an avid fisherman, dishes from fish are always interesting to me, and of course because it is not only tasty, but healthy! I often cook fish and can distinguish a good dish from a delicious one. This recipe is delicious, thanks!
Thank you for sharing the recipe, I was just looking for how to do it at home!
GIMMIE!!!!!! But no seriously… GIVE ME THAT DELICIOUSNESS!
Dear Amy, I’m not brave enough for raw fish, but my kids absolutely love it!! That being said however, this just looks so beautiful and fresh. I love the flavor profile..I am sure it is wonderful! xo, Catherine
I LOVE raw tuna. I usually make poke with it. Your tuna tartare is beautiful and really tempting me right now. The avocado is an added bonus.
You might be interested in the lemon pith cheesecake my wife made. Yes – Lemon Pith! I wrote about it in a piece called Cheesecake Mistakes.
Enjoying your blog.
I can see why your family requests this, Amy. I would, too! Fresh, flavorful, & creamy were the first words that came to mind. Beautiful dish!